Sweet Potato Sushi Rolls

Ingredients: 1 cup quinoa 2 cups water 4 tablespoons brown rice vinegar 2 tablespoons sugar 2 tablespoons low sodium gluten free tamari 1 ½ cups sliced sweet potato 12 strips red pepper 6 nori sheets

Ingredients: Miso Ginger Dipping Sauce 4 tablespoons white miso 4 tablespoons brown rice vinegar 4 teaspoons minced ginger 2 teaspoons toasted sesame oil 4 tablespoons water 2 teaspoons maple syrup

Rinse quinoa. Bring quinoa and water to a boil. Reduce to a simmer and cook until water is absorbed, about 15 minutes. Heat brown rice vinegar, sugar, and tamari in a pan until the sugar dissolves.

Pour over cooked quinoa. Cut sweet potato into large chunks. Put sweet potato and enough water to cover them in a pot. Bring to a boil, then reduce to a simmer. Cook until tender. Let cool.

Lay a nori sheet out on a cutting board with the perforated lines going vertically. Spread ½ cup cooked quinoa on nori sheet, pressing quinoa into nori and leaving about ½" of the far side uncovered.

Slice sweet potato into strips. Layer sweet potato strips on quinoa along with 2 red pepper strips. Roll tightly away from you. Wet the uncovered edge so that the roll will stick.

Slice on perforated lines with a serrated knife, or to the size of your liking.  Miso Ginger Dipping Sauce: Mix all the ingredients.

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